Quick Description
This Homemade Spicy Mustard Mayonnaise is a creamy, rich, and flavorful condiment made with simple pantry ingredients in just minutes. Using fresh eggs, mustard, lemon juice, and apple cider vinegar, it creates a smooth, emulsified sauce perfect for sandwiches, bowls, salads, wraps, and high-protein meals.
Servings & Timing
Serves: ~24 tablespoons (about 1½ cups)
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: ~5 minutes
Ingredients List
- 2 large eggs (room temperature)
- 2 tbsp spicy mustard
- 2 tsp lemon juice
- 2 cups vegetable oil
- 2 tbsp apple cider vinegar
- Salt, to taste
Equipment
- 1 large mason jar
- Immersion blender (or regular blender)
Instructions
1. Add Ingredients to Jar
Add eggs, mustard, lemon juice, apple cider vinegar, salt, and vegetable oil to the mason jar (oil goes in last).
2. Blend
Place immersion blender at the bottom of the jar.
Blend without moving for 15–20 seconds until thick forms at the bottom.
3. Emulsify
Slowly lift the blender upward until fully mixed and creamy.
4. Taste & Adjust
Add more salt, lemon juice, or mustard if desired.
Nutrition (per tablespoon – approximate)
Calories: 95
Protein: 1g
Carbs: 0.5g
Fat: 10g
Sugar: 0g
Benefits
- No preservatives
- Keto & low-carb friendly
- Rich and creamy texture
- Customizable flavor
- Fresh ingredients
- High satiety fats
Additional Notes
- Eggs must be room temperature for best emulsification
- Use light olive oil or avocado oil for different flavor profiles
- Store refrigerated only
Dietary Info
High-Protein: ✅ (moderate)
Low-Carb: ✅
Keto-Friendly: ✅
Gluten-Free: ✅
Dairy-Free: ✅
Brief Introduction
Store-bought mayo often contains additives and unnecessary sugar. This homemade version gives you full control over ingredients and flavor while delivering that perfect creamy texture every time.
Step-by-Step Cooking Guide
Add ingredients → Blend at bottom → Slowly lift → Taste → Store
Ingredient Details & Substitutions
Eggs: Use pasteurized eggs if concerned about raw eggs
Vegetable oil: Substitute avocado oil or light olive oil
Spicy mustard: Dijon or yellow mustard also work
Apple cider vinegar: White vinegar or rice vinegar can substitute
Recipe Variations & Serving Suggestions
Variations
- Garlic mayo (add 1 clove garlic)
- Chipotle mayo (add chipotle powder)
- Herb mayo (add parsley or dill)
- Lemon aioli (extra lemon + garlic)
Serve with
- Grilled chicken
- Wraps & burgers
- Tuna salad
- Roasted vegetables
- Keto bowls
Storage & Make-Ahead
Refrigerate in sealed jar up to 7 days
Do not freeze
FAQs
Is it safe to eat raw eggs?
Use fresh or pasteurized eggs for safety.
Why didn’t my mayo thicken?
Ingredients must be room temperature and blended from the bottom.
Can I reduce oil?
Oil is essential for emulsification, but you can slightly reduce.
Optional Personal Story
Once I started making mayo at home, I never went back to store-bought. The flavor is fresher, cleaner, and it takes less time than going to the store.
Call-to-Action
Try this once and you’ll never buy mayo again 😄
